There are a number of culinary tools and equipment we have used in our recipes or referenced in our world cuisine pages. This is the index for the culinary equipment and tools that we have listed in the glossary.
A tajine or tagine (Arabic: طاجين tajin from the Arabic: طاج) is a historically North African Berber dish that is named after the earthenware pot in which it is cooked. A similar dish known as tavvas is found in Cypriot cuisine. The traditional method of cooking with a tajine is to place it over coals. […]
A double boiler, also known as a bain-marie, is a stove top apparatus used to cook delicate sauces such as beurre blanc, to melt chocolate without burning or seizing, or cook any other thick liquid or porridge that would normally burn if not stirred constantly.
Uruli (ഉരുളി) is a traditional cookware used in Kerala (a state in south India).
A lame is a double-sided blade that is used to slash the tops of bread loaves in artisan baking.
Æbleskiver are cooked on the stove top by baking in a special pan with several hemispherical indentations.
A palayok is a clay pot used as the traditional food preparation container in the Philippines. Palayok is a Tagalog word; in other parts of the country, especially in the Visayas, it is called a kulon; smaller-sized pots are referred to as anglit.
A silver marrow scoop is an elegant solution to a problem most of us don’t have today. How can you get the tasty marrow out of meat bones without abandoning your table manners?
A French sauce spoon or saucier spoon is a spoon that is typically the size and shape of a dessert spoon, but with a flattened bowl that has a thinner edge and a small notch on one side.
Horno is a mud adobe-built outdoor oven used by Native Americans and early settlers of North America.